The Eiffel Tower Cookbook
Capturing the Magic of Paris
Seiten
2008
Chronicle Books (Verlag)
978-0-8118-6047-5 (ISBN)
Chronicle Books (Verlag)
978-0-8118-6047-5 (ISBN)
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Atop the Paris hotel in Las Vegas, the Eiffel Tower Restaurant stands as a top destination for visitors. This cookbook is produced in a deep red suede cover with foil stamping, replicating the look and feel of the restaurant. It features its signature dishes, as well as 75 photos of the chefs delicious food and the restaurant's intricate decor.
Atop the Paris hotel in Las Vegas, the Eiffel Tower Restaurant stands as a top destination for visitors. Its exquisite cuisine is only equalled by its breathtaking panoramic views of the Las Vegas strip, and the restaurant's romantic ambiance has made marriage proposals a nightly event. This cookbook is lavishly produced in a deep red suede cover with foil stamping, replicating the look and feel of the restaurant. Fifty of its signature dishes by James Beard award-winning chef Jean Joho, as well as 75 photos of his delicious food and the restaurant's intricate decor, make this the perfect memento for people who want to relive their time in Vegas.
Atop the Paris hotel in Las Vegas, the Eiffel Tower Restaurant stands as a top destination for visitors. Its exquisite cuisine is only equalled by its breathtaking panoramic views of the Las Vegas strip, and the restaurant's romantic ambiance has made marriage proposals a nightly event. This cookbook is lavishly produced in a deep red suede cover with foil stamping, replicating the look and feel of the restaurant. Fifty of its signature dishes by James Beard award-winning chef Jean Joho, as well as 75 photos of his delicious food and the restaurant's intricate decor, make this the perfect memento for people who want to relive their time in Vegas.
Jean Joho is the chef/proprietor of Eiffel Tower Restaurant, as well as Everest and Brasserie JO in Chicago. He has been named the James Beard Foundation's "Best American Chef: Midwest," Bon Appetit's "Best Chef of the Year," and received the Robert Mondavi "Culinary Award of Excellence." Chandra Ram is the culinary editor for Plate magazine, and has more than 15 years in the foodservice industry. She has an associate's degree in culinary arts from The Culinary Institute of America, and has passed the certificate level of the Court of Master Sommeliers exam. She lives in Chicago.
| Erscheint lt. Verlag | 1.11.2008 |
|---|---|
| Zusatzinfo | 75 colour photographs |
| Verlagsort | California |
| Sprache | englisch |
| Maße | 197 x 286 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Reisen ► Hotel- / Restaurantführer ► Nord- / Mittelamerika | |
| ISBN-10 | 0-8118-6047-7 / 0811860477 |
| ISBN-13 | 978-0-8118-6047-5 / 9780811860475 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
